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Baked German Potato Salad




Source of Recipe


Internet


List of Ingredients




2 lbs. Russet potatoes cooked
1 lb. smoked link sausage, cut into 1-inch pieces
2 Tbsp butter
2/3 cup white onion minced
2 Tbsp flour
2 Tbsp brown sugar
1 tsp. salt
1 tsp. dry mustard
1 cup water
1/3 cup cider vinegar
2 Dashes HOT pepper sauce
1 cup celery thinly sliced
1 cup green bell pepper thinly sliced
1/3 cup pimento diced
2 Tbsp parsley minced fresh
1/2 lb. Jarlsburg cheese sliced, cut into strips


Recipe



Peel cooled potatoes and dice; place in a large bowl. Brown sausage in
butter or margarine in a skillet; remove with a slotted spoon to bowl with
potatoes. Saute onion in the same skillet until clear. Combine flour,
brown sugar, salt and dry mustard and stir into drippings; continue to
stir and cook for 3 minutes. Add water, vinegar and hot pepper sauce.
Stir and cook until sauce thickens. Add celery, green pepper and pimento;
cook for 1 minute. Stir in parsley. Pour over potatoes and sausage;
gently mix together. Spoon half of the mixture into a shallow greased 11
x 7-inch baking dish. Layer with half of the cheese; repeat layers.
Bake in a preheated 350° F oven for 15 minutes or until cheese is barely
melted. Serve warm. Makes 6 servings